Buttermilk Syrup

Pancake syrup has been a battle in my house for years… always forget to buy it and when the budget was honored the cheap stuff was the only way to go… that stuff is watery and gross but everyone insisted on it. When the kids were little I could get by with applesauce or honey when we had it but as they got older and picker, it was pancake syrup…

A few years ago when the anti processed food bug hit me I would make our own.. brown sugar, water and Karo  syrup… it was good… but I knew it wasn’t any better than the stuff at the store.. so when I came across this recipe and everyone scarffed it up I was finished with my search for the perfect syrup…

Don’t turn up your nose at the thought of buttermilk in syrup… not until you try it once..

In a large pot put in your sugar, buttermilk and butter… why a large pot? You’ll see why in a bit

Heat on low heat till butter is melted..

And once it starts to boil let it cook while stirring for about 3 to 4 minutes.. if you let it go past this ( and I have several more times than I like to admit) say about 6 or 7 minutes the sugar becomes “burned” and your syrup becomes caramel like.. perfect for ice cream or if you want a variation with your syrup…

Add one teaspoon of baking soda…  what does this do you ask? Beats me.. when I find out I will let you know.. and watch.. your syrup with foam up twice it’s size… this is why you need a large pot… other wise half your syrup will be on your stove. Remove from heat and set aside

Keep stirring until cooled slightly

Enjoy on pancakes!

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Recipe

1 cup sugar

½ cup buttermilk

1 stick butter  ½ cup

1 teaspoon baking soda

In large pot heat butter, sugar and buttermilk to boiling.. let boil 3 minutes add baking soda , remove from heat .

Serve warm over pancakes or ice cream.  

Homemade Oatmeal Pancake Mix

I used to be into pancake mixes a lot.. I never felt like I had the time to make them from scratch but I was really just lazy and the thought of dirtying up ten mixing bowls wasn’t a very fun thought for me..

I knew that if there could be store bought mixes there should be homemade right??

You should have seen me the day I found this mix.. I was so excited and the kids were too… now they could make pancakes when ever they wanted and didn’t have to rely on mama to get off her butt to make them..

This recipe makes about 10 cups… each cup makes 6 pancakes.. so that is about 60 pancakes and the mix lasts forever in your fridge.

These are so soft and creamy… and filling too… the oatmeal makes a nice change with pancakes.

Here we have our dry ingredients..

In mixing bowl add your flour

Oatmeal

Four dimples with salt, sugar, baking soda, baking powder

On low speed mix well.. we want it all incorporated before we put the oil in

While on low speed slowly drizzle oil in

When you can clump the mix together there is enough oil.. store in air tight container in your fridge

To make pancakes

In bowl add one egg, one cup of buttermilk. If you don’t have butter milk you can use ½ cup of plain yogurt and ½ cup milk, beat well

Add one cup of pancake mix and lightly stir

Set aside and heat griddle

Annnnnd cook your pancakes till done.

Serve with the best pancake syrup…  (next blog post)

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Homemade pancake mix

5 cups flour

3 cups quick oats

1 tablespoon salt

1 tablespoon baking soda

3 tablespoons baking powder

3 tablespoons sugar

1 cup oil

Mix all dry ingredients well and slowly drizzle in oil on low speed.

Store in fridge in air tight container.

To make pancakes:

1 cup pancake mix

1 cup buttermilk

1 egg

Stir lightly and cook.

Hashbrown Casserole

Everyone has weaknesses, some people like to cook nothing but healthy food and see how long  they could eat nothing but acorns and sunflower seeds… I on the other hand love comfort food and go about seeing how long I could eat nothing but butter and heavy cream.

Ok it isn’t that bad…

Yet.

This morning it just felt like a morning to make a hot breakfast.. so hashbrown casserole we do.

If you can’t find hashbrowns in the grocery were you live just peel, boil 4 or 5 potatoes and shred thick..

One day… I am going to find a recipe I like for cream of mushroom.. and then figure out how I could can it.. but that is for a other food adventure.

Melt butter

Dice up your onions and cook until translucent … my onions were a tad too big but I like chunks of onions.. that and Layla can pick them out easier.

Add your cream of soup choice… you can use mushroom or chicken

Add your cream cheese and on low heat melt..

Add your sour cream… ever wonder if you could use frozen sour cream?? And will it just curdle in your food leaving chunks of nastyness?? Well you can!! And it doesn’t!! Someone turned down the fridge so everything against the back wall was a frozen block of yogurt, sour cream, creamer, romaine hearts.

Cheddar cheese…

Salt

And finally hashbrowns

Stir well and pop that in the oven at 350 for an hour

Serve and store leftovers in the fridge…

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Recipe

1- 20 oz bag of thawed hashbrowns

1- 10 oz can cream of mushroom or cream of soup of your choice

1- 8 oz package cream cheese

1 cup of shredded cheese

1 cup sour cream

1 small onion chopped

1 stick of butter ½ cup

Melt butter and sauté onions till translucent add soup and stir. Add cream cheese and stir on med-low heat till melted, add sour cream, cheese and hashbrowns mix well and bake in a preheated oven at 350 for 1 hour